Spiced Courgette and Chickpea patties recipe
By Jael Davison, Catering Assistant
Makes 6-8 patties
- 1 can chickpeas, drained and rinsed
- 1 small red onion roughly chopped
- 1 small courgette, grated
- 3 tbsp finely chopped coriander/cilantro
- 1 cup oats
- 2 tbsp peanut butter (or another nut butter)
- 3 tbsp red wine vinegar
- 1 tbsp sriracha sauce (or any hot sauce)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 2 tsp ground cumin
- 2 tsp black pepper
- ½ tsp sea salt
Using a food processor, whizz the chickpeas and onions, you are looking for a chunky mash consistency. Scrap out into a large mixing bowl, add all the other ingredients. You can use a wooden spoon to mix this, but I find it easier and more satisfying to get my hands in there and squidge it all together.
Form into patties.
Heat a frying pan on medium heat add a couple of tbsp oil. When hot, fry the patties for 3-5 minutes on each side. Drain on kitchen towel and serve.
Alternatively, bake in a preheated oven, 180/gas 4 for 20-25 mins.
Hints and Tips
These freeze well. Double the recipe, great for making a dent in courgette gluts.
Really good served with crudités and your favourite dipping sauce.
For a different spice profile, omit the cumin and garlic powder. Instead, use Cajun or Taco spice mixes.